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Preheat the oven according to the biscuit can. I think it was 375.
Heat the oil in a medium skillet over medium-high. Season the chicken with the Italian seasoning and a pinch of salt. Sear, covered, on one side for 5 minutes. Flip, cover and sear for 4 more minutes. Let the chicken rest a few minutes, then give it a good chop.
In a large bowl, combine the chopped chicken with the thawed veggies, flour and milk. Give it a good pinch of salt and stir to combine everything.
Roll out each biscuit until it’s like, 5 inches across, then lightly press them into ramekins. Evenly fill each ramekin with the chicken/veggie mixture, and top with grated cheese. Bake for 25-30 minutes, or until the cheese is starting to brown and bubble, and the biscuit dough is cooked through.
Garnish with parsley and watch them disappear like whaaaaat.
Makes 8 ramekins.